Goujonettes of Sole with Artichoke Hearts

Name: Goujonettes of Sole with Artichoke Hearts (Goujonettes de sole aux coeurs d’artichauts)
Prep time: 30 min
Total time: 30 min
Yield: For two people
Cuisine: French
Ingredients: 3 tablespoons olive oil; 50 g (1¾ oz) butter; 4 tablespoons milk; 4 tablespoons flour; salt, pepper; salt, pepper; 2 tablespoons chopped parsley; 1 sole of 600 g (1 lb 5 oz) filleted by the fishmonger; 1 large waxy potato weighing 100–120 g (3½–4¼ oz); 1 lemon; 4 handsome purple artichokes; 1 sole of 600 g (1 lb 5 oz) filleted by the fishmonger

Goujonettes de sole aux coeurs d’artichauts

Preparation info

For
two
people

Difficulty
Medium
Ready in
30 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 sole of 600 g (1 lb 5 oz)

Europe
France
Fish course
Pescatarian

Method

1 Snap off the stems of the artichokes, which should break cleanly, taking all their fibre with them (unless extremely young) – a test of their freshness. Wash the artichokes by plunging them up and down head first in a bowl of cold water. This will wash out any tiny snails or other undesirables which may have crept down between the leaves. Drain. Bring